Instructions: Combine the water and chicken base in a large pot. Bring water to the boil, turn down to a simmer and add wild rice; cover and cook for 20 minutes, stirring occasionally. Next, add brown rice, carrots and celery. Cook covered for an additional 20 to 30 minutes, or until rice is tender but not mushy. Strain in a sieve. Set aside and keep warm.

While rice is cooking, prepare the sauce. In a medium saucepan, slowly bring cream to a boil, stirring occasionally to prevent scorching. Reduce heat, and let simmer 5 to 10 minutes. In a small bowl, combine the lemon juice and cornstarch, whisking thoroughly. Remove cream from heat and add lemon juice mixture, beating thoroughly with a wire whip until it begins to thicken (this will take a while). Stir in 1 tablespoon lemon pepper seasoning and black pepper. Keep warm over low heat.

Mix Parmesan, garlic and 1 tablespoon lemon pepper seasoning together. Split chicken breasts and bread each side of chicken with mixture. Add enough olive oil to coat the bottom of a saute pan over medium heat. Cook chicken, turning at least once, until done.

On each plate, spoon rice, place one chicken breast on top and drizzle with lemon-pepper cream sauce.

Serves 8.

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